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Petite Crustless Quiches with Fines Herbes and Chèvre
serves 4

Fines Herbes Crustless QuicheIngredients



  • 8 eggs

  • ½ cup whole milk

  • ¼ cup grated Parmesan or Pecorino

  • 1 tablespoon freshly chopped flat leaf parsley

  • 1 tablespoon freshly chopped tarragon

  • 1 tablespoon freshly chopped chervil

  • 1 tablespoon freshly snipped chives

  • 2 ounces chèvre (soft fresh goat cheese)

  • Salt and pepper


Procedure



  1. Whisk together the eggs and the milk, and season with salt and pepper. Beat in the herbs and the Parmesan.

  2. Ladle the mixture a scant ¼ cup at a time in a well-greased 12-cup muffin tin, so that each cup is almost full.

  3. Dollop the goat cheese evenly among the 12 cups.

  4. Bake at 375 degrees F for 20-22 minutes, until all the quiches appear puffy and firm.

  5. Allow to cool in the muffin tins for 5 minutes, then loosen with a knife and serve hot or room temperature.


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